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Braised Herb Chicken Thighs with Veggies

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This is a variation of Cooking Light recipe that came from my good friend. The original recipe is called “Braised Herb Chicken Thighs with Potatoes”. I modified the recipe to include a few more veggies and took out the potatoes. I also added some flax and turmeric. This can be served over plain brown rice, couscous or quinoa with the broth used as flavoring, making it a very simple almost one-pot meal.

Ingredients

Food
Amt
Units
Prep
Notes
3 tablespoons flour (all purpose or white whole wheat)
flour
3
tablespoons
all purpose or white whole wheat
2 teaspoons paprika
paprika
2
teaspoons
1 teaspoon salt
salt
1
teaspoon
1½ teaspoon thyme (dried)
thyme
teaspoon
dried
1½ teaspoon oregano (dried)
oregano
teaspoon
dried
½ teaspoon black pepper
black pepper
½
teaspoon
¼ teaspoon turmeric
turmeric
¼
teaspoon
optional: 1 teaspoon flax meal
optional: flax meal
1
teaspoon
2 pounds chicken thighs, boneless, skinned
chicken thighs
2
pounds
boneless, skinned
1 teaspoon olive oil
olive oil
1
teaspoon
1½ cups carrots, sliced and cut into 2 inches chunks
carrots
cups
sliced and cut into 2 inches chunks
1 onions, cut into 8 wedges
onions
1
cut into 8 wedges
1 bell pepper, sliced thinly (red, orange, or yellow)
bell pepper
1
sliced thinly
red, orange, or yellow
3 cloves garlic, minced
garlic
3
cloves
minced
1½ cups chicken broth
chicken broth
cups
½ cups white wine
white wine
½
cups
8 ounces green beans, trimmed and cut into bite-sized pieces
green beans
8
ounces
trimmed and cut into bite-sized pieces

Method

Combine first 8 ingredients in a plastic bag. Add chicken, close bag and shake to coat. Heat olive oil in a Dutch oven over medium heat. Add chicken and any remaining flour mixture to pan, and cook about 3 minutes on each side or until lightly brown. Add carrots, onion, pepper and garlic and cook 3 minutes, stirring frequently. Add broth and white wine. Bring to a boil. Reduce heat, and simmer 25-45 minutes (the more this is simmered the thicker and richer the sauce gets). Add green beans and cook an additional 10 minutes until vegetables are tender and chicken is cooked through. Serve over rice, couscous or quinoa.

Prep time
10 min
Cook time
50 min
Cost per serving:
$3.33
Yields/Serves:
6
Nutrition Information

Yum Ratings

😫😟😐😀😍 “I like this chicken, but I expected more salt.” —Zane, age 8
😫😟😐😀😍 “Super Yum and Chicken-y!” —Asa age, 4